Chicken Tikka Masala with Cauliflower Mash

This recipe was delicious, the kids and the fussy husband even liked it! They even asked for seconds!
It worked out really well as I was having one of those days where you really can't be bothered, you know the kind; drop the kids at school in your PJs and go back to bed when you get home, maybe venture out for a toilet break and a quick snack.

All I had to do was quickly mix up the marinade which only took a minute, throw in the chicken, cover the bowl and pop it in the fridge. I did this while making school lunches.

After I had picked the kids up I was still missing my mojo, I had originally planned on cooking this on the stove, browning the chicken on the grill, making the sauce in the pan but I figured I would wing it and see how it went throwing it in the oven and walking away - well it worked!

Ingredients
1kg Chicken Drumsticks (or thigh if you prefer)
2 Tablespoons Tikka masala paste
1 Tin Coconut Cream
2 Cups Chicken Stock
1 Handful Baby Spinach
6 Tablespoons Greek Yoghurt (we used coconut milk yoghurt to avoid dairy, cashew yoghurt would also work well for this)

Mash
Cauliflower
Garlic Powder
Salt and Pepper
Coconut Cream

Method:
Begin by marinating the chicken. Mix greek yoghurt with the tikka masala paste and add your chicken. Marinate for at least 2 hours (overnight is better)
Place chicken in an ovenproof dish and cook on 200c for 10 minutes until browned a little, add the stock and cook until chicken is cooked through (roughly 40 minutes)
Remove from the oven and add coconut cream (except for 3 tbsp which will be used in the mash) and spinach leaves, the heat from the sauce will slightly wilt the leaves.

In the meantime steam a head of cauliflower and place into a blender with garlic powder, salt and pepper and 3 tbsp coconut cream reserved from the chicken. Blend until smooth.

Serve with steamed veggies.